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l'KI'ARTMENT    OF    SOCIAL    SC1ENCK 


Food  as  a  Factor  in  Student  Life 


A  Contribution  to  the  Study  of  Student  Diet 


By 
Ellen  H.  Richards  and  flarion  Talbot 


UNIVERSITY   ) 


QF 


<8ftUroRW& 


CHICAGO 

CJe   mnibetsitg  of   «tl)icafio    Press 

1894 


4* 


Digitized  by  the  Internet  Archive 

in  2008  with  funding  from 

Microsoft  Corporation 


http://www.archive.org/details/foodasfactorinstOOrichrich 


I 


OF  THE 

UNIVERSITY 


SOCIAL   AND    DOMESTIC    CONDITIONS    OF    THE 
INVESTIGATION. 


CHARACTER  OF  INVESTIGATION. 

It  has  seemed  fitting  to  many  students  of  sociology  that 
there  should  be  exemplified  in  some  college  or  other  educational 
institution  the  possibilities  of  healthful  physical  and  mental  life, 
as  they  have  been  made  known  by  recent  advances  in  both 
social  and  physiological  science.  Under  the  auspices  of  the 
University  of  Chicago,  a  practical  study  of  the  subject  has  been 
made.  Its  results  seem  of  sufficient  value  and  interest  to  war- 
rant the  presentation  of  a  brief  account  of  them. 

NEGLECT    OF    DIETETICS. 

In  nearly  every  state  in  the  Union  there  is  an  agricultural 
experiment  station,  and  in  many  there  are  agricultural  colleges. 
The  government,  representing  the  people,  in  this  way  expends 
large  sums  annually  for  the  study  of  the  food  of  cattle  and  other 
animals,  but  it  rarely  makes  any  appropriation  for  the  study  of 
the  food  of  any  citizen,  even  though  his  body  and  brain  may 
represent  hundreds  of  thousands  of  dollars  in  invested  capital, 
while  the  brute  animal  is  worth  only  one  or  two  hundred 
dollars. 

HUMAN    BODY    AS    A    MACHINE. 

The  animal  body  both  of  brute  and  of  human  being  is  a  living 
machine,  capable  of  doing  work — raising  weights,  pulling  loads 
and  the  like.  The  power  of  the  engine  to  do  its  work  comes 
from  the  consumption  of  fuel — the  burning  of  wood,  coal,  or  gas. 
The  power  of  the  animal  body  to  do  its  work   comes  from  the 


A  /mono 


4  FOOD  AS  A  FACTOR 

consumption  of  fuel  which  is  furnished  to  it  in  the  form  of  food. 
Animals  are  more  economical  machines  than  the  most  perfect 
steam-engine.  The  latter  cannot  convert  more  than  one  eighth 
of  its  available  energy  into  work  ;  the  animal  may  yield  as  much 
as  one  fifth.  In  spite  of  its  superiority,  however,  it  is  incapable 
of  evolving  something  from  nothing.  Nevertheless,  it  is  a 
common  delusion  that  the  animal  can  go  on  and  do  its  work 
indefinitely  without  fuel,  and,  therefore,  that  it  has  nothing 
in  common  with  the  locomotive  or  engine.  The  reason  for  this 
delusion  is  that  the  latter  runs  only  so  long  as  the  supply  of 
visible  fuel  lasts  and  then  stops  dead  ;  while  the  human  body 
runs  on  comfortably  for  a  long  time  with  very  little  fuel,  and  it 
may  keep  on  for  some  three  weeks  without  any  visible  supply  at 
all.  The  explanation  of  this  difference  is  that  the  body  contains 
a  store  of  fuel  laid  up  in  itself  against  the  time  of  need.  Fat  is 
just  as  available  as  fuel  when  stored  up  in  the  body  as  if  supplied 
from  an  external  source.  Five  pounds  of  fat  will  last  ten  or 
twelve  days,  and  the  body  will  support  itself  on  other  reserve 
materials  still  longer.  The  work  which  the  human  machine  can 
do  may  be  measured  by  the  same  standard  as  the  work  of  any 
machine,  i.  e.,  by  the  mechanical  unit  of  energy,  the  foot  ton,  or 
the  Calorie.  The  foot  ton  represents  the  amount  of  energy' 
required  to  raise  one  ton  one  foot.  The  Calorie  represents 
energy  in  the  form  of  heat  sufficient  to  raise  one  kilogram  of 
water  one  degree  Centigrade.  One  Calorie  corresponds  to  1.53 
foot  tons. 

The  animal  body,  however,  is  more  than  a  machine.  It 
requires  fuel,  not  only  to  enable  it  to  work,  but  it  must  live  or 
exist,  even  though  it  does  no  work  in  the  ordinary  meaning  of 
the  term.  About  two  thirds  of  the  food  eaten  goes  merely  to 
sustain  existence.  While  the  inanimate  machine  is  sent  peri- 
odically to  the  repair  shop,  the  living  machine  must  do  its  own 
repairing  day  by  day,  and  minute  by  minute. 

The  food  eaten  over  and  above  the  amount  needed  to  sustain 
life  is  the  source  of  the  energy  which  may  be  manifested  in  the 
power  to  think,  to- create  artistic  designs,  to  write  essays  and 
poems,  to  stimulate  others  to  high  endeavor,  as  well  as  in  the 
activities  which  are  more  purely  physical.     When  its  importance 


IN  STUDEN7  LIEE.  5 

is  thus  measured,  it  becomes  a  matter  of  wonder  why  the  study 
of  food  is  a  subject  that  is  so  generally  ignored. 

There  is  another  phase  of  the  subject  which  often  escapes 
notice.  It  is  not  enough  to  shovel  fuel  into  the  locomotive.  It 
must  burn.  So  food  must  be  assimilated  and  made  a  part  of  the 
body,  and  thus  become  the  available  capital  of  the  brain.  It  is 
therefore  necessary  that  the  conditions  of  nutrition  should  be  as 
favorable  as  possible.  The  engineer  knows  that  he  must  not 
clog  his  drafts  with  smoke,  nor  load  his  fire-box  with  stony  coal. 
The  student  does  not  seem  to  know  that  his  fire  of  genius  will 
not  burn  clear  if  he  clogs  his  brain  with  irritating  substances,  loads 
his  stomach  with  indigestible  or  semi-poisonous  food,  and  neglects 
exercise  and  sleep. 

SPECIAL    NEGLECT   OF    STUDENT  DIETETICS. 

The  prevalent  disregard  of  the  importance  of  human  dietetics 
is  especially  noticeable  in  connection  with  the  life  of  students. 
Farmers  know  that  their  oxen  and  horses  must  be  well  fed  in 
order  that  they  may  do  their  best  work.  On  the  other  hand, 
college  trustees  and  professors  too  frequently  think  that  they  do 
their  duty  by  their  students  if  they  provide  a  sufficiently  heavy 
load  to  be  hauled.  If  a  student  breaks  down,  the  remark  is 
heard  on  all  sides,  "What  a  pity  he  studied  so  hard,"  and  no 
one  asks,  "Was  he  well  fed?" 

PRESENT    EXPERIMENT. 

It  was  the  privilege  of  the  University  of  Chicago  to  take  the 
first  step  toward  remedying  this  condition,  undaunted  by  the 
evident  difficulties  which,  owing  to  the  apathy  of  the  community 
in  regard  to  such  matters,  seemed  almost  insurmountable. 

To  make  the  experiment  in  a  college  was  eminently  suitable, 
and  as  young  women  are  proverbially  more  exacting  and  critical 
as  to  the  table  than  young  men,  and  at  the  same  time  more 
conversant  with  household  matters,  it  was  quite  appropriate  to 
make  the  first  trial  in  a  women's  dormitory. 

The  conditions  existing  at  the  University  of  Chicago  were 
very  favorable  for  an  experiment  of  this  kind.  The  authorities 
were  in  sympathy  with  the  movement  and  the  students  coming 
from  all  parts  of  the  world  formed  a  cosmopolitan  community. 


6  FOOD  AS  A  FACTOR 

ARRANGEMENT    OF    BUILDINGS. 

Three  well-appointed,  adjoining  buildings,  each  providing 
accommodations  for  about  40  students,  were  ready  or  nearly 
ready  for  occupancy.  Each  hall  had  its  well-equipped  dining 
room  and  serving  room.  Supplementary  cooking  apparatus  only 
was  placed  in  the  two  end  buildings,  the  central  kitchen,  in  which 
the  bulk  of  the  cooking  was  done,  being  placed  in  the  central 
building,  Kelly  Hall.  From  this  the  food,  ready  cooked,  was 
carried  to  the  dining  rooms.  To  these  were  admitted  only  the 
officers  and  students  living  in  the  houses  and  their  guests,  or  the 
guests  of  the  University. 

It  was  also  at  this  time  possible  to  secure  not  only  the 
apparatus  used  in  the  widely  known  Rumford  Kitchen  at  the 
World's  Fair  but  also  the  invaluable  services  of  its  manager. 

THEORETICAL    PLAN. 

The  three  halls  were  organized  with  the  aim  in  view  of  estab- 
lishing a  healthful  mental  and  physical  life  for  the  100  or  more 
women  who  should  live  in  them.  In  order  to  help  secure  the  latter 
end,  it  was  decided  to  provide  a  limited  variety  of  food  of  the  best 
attainable  quality,  prepared  in  the  best  manner,  and  selected  so 
as  to  give  sufficient  nutriment  in  the  right  proportion.  The  low 
sum  of  three  dollars  and  a  half  per  week  was  the  price  tenta- 
tively fixed  for  board,  in  the  hope  that  the  advantages  of  life  in 
the  halls  might  thus  be  made  possible  to  a  large  number  of  stu- 
dents. This  theoretical  plan  was  held  very  elastic  in  order  to 
make  it  possible  to  adapt  instantaneously  the  results  of  the  study 
of  the  existing  conditions.  A  working  scheme  having  been 
established,  it  was  hoped  that  the  details  might  give  to  others  a 
basis  for  further  accomplishment. 

TIME    COVERED. 

The  time  assigned  to  the  experiment  was  from  October  1, 
1893,  to  April  1,  1894.  Owing  to  delays  in  obtaining  possession 
of  the  halls,  and  to  the  difficulty  in  securing  workmen  or  service 
during  the  last  month  of  the  World's  Fair,  the  whole  plant  was 
not  in  full  working  order  until  nearly  the  end  of  the  first  quarter, 
so  that  in  reality,  the  plan  as  perfected  was  in  operation  only 
three  months.  During  that  time  the  average  number  of  students 
occupying  the  halls  was  106. 


IN  STUDENT  LIFE.  7 

THE    STAFF. 

The  entire  staff  of  service  for  the  three  halls  included, 
besides  the  director  of  the  experiment,  three  housekeepers, — 
one  for  each  hall, —  two  indoor  men,  three  cooks,  one  kitchen 
maid,  seven  waitresses,  seven  chambermaids,  one  scrubbing 
woman,  one  laundress,  twenty-five  persons  in  all. 

SOCIAL    SIDE. 

The  life  in  the  Women's  Quadrangle  began  without  any  fixed 
traditions  save  those  which  had  been  forming  gradually,  while 
the  women  students  were  temporarily  residing  in  an  apartment 
house  during  the  first  year  of  the  University. 

It  was  the  desire  of  the  Deans  that  the  new  life  should  have 
as  far  as  possible  the  simple  quiet  attractions  of  a  home,  and  be 
freed  from  the  objectionable  features  of  an  ordinary  students' 
boarding  house.  Hence  it  was  attempted  to  adopt  the  standard 
of  living  which  prevails  in  good  American  homes,  and  it  was 
deemed  an  economy  of  mental  power,  as  well  as  of  physical 
strength,  to  secure  the  relief  of  the  students  from  duties  which 
could  be  performed  by  others.  The  saving  of  time  and  potential 
energy  which  was  thus  effected,  although  involving  consider- 
able outlay  for  service,  was  believed  to  outweigh  the  advantages 
which  have  been  claimed  for  domestic  work  done  by  students 
themselves.  The  possibilities  of  the  social  side  of  the  life  were 
not  overlooked.  An  element  of  educational  value  is  added  to  a 
college  home  when  hospitality  may  be  extended  with  freedom 
and  ease,  and  in  the  new  University  the  contribution  of  the  Wo- 
men's Halls  to  the  general  social  life  seemed  of  significance, 
apart  from  the  direct  benefit  to  those  partaking  in  it.  At  best 
the  life  of  any  student  living  in  a  dormitory  has  a  monastic 
tinge,  a  selfish  or  self-absorbed  side  unfavorable  to  the  best 
development  of  character.  Provision  was  therefore  made  not 
only  for  the  occasional  entertainment  of  guests  privately,  but  for 
weekly  receptions  to  members  of  the  University  and  their  friends, 
the  expense  of  which  should  not  be  met  by  any  special  tax,  but 
which  should  be  included  in  the  general  price  for  board.  This 
hospitality  increased  the  expense  of  service  far  more  than  that 
of  food,  and  it  should  be  taken  into  consideration  in  comparing 
the  cost  of  this  experiment  with  that  of  any  other  institution. 


FOOD  AS  A  FACTOR 


AUXILIARY  MEASURES. 


To  secure  this  amount  of  service  and  this  freedom  and  dig- 
nity in  the  dining  rooms  for  the  limited  sum  of  three  and  one  half 
dollars  a  week  would  have  been  difficult  with  full  numbers  of 
paying  members  and  with  years  of  experience ;  with  two  thirds 
the  maximum  number  and  with  little  or  no  precedent,  it  was 
not  an  easy  task.  It  was  evident  that  the  outlay  for  food  mate- 
rial must  be  kept  as  low  as  possible,  but  it  was  believed  that 
inexpensive  food,  if  it  were  at  the  same  time  wholesome  and  nu- 
tritious, would  be  eventually,  if  not  at  first,  acceptable  to  the 
majority,  provided  that  it  could  be  made  perfect  of  its  kind,  and 
could  be  served  attractively.  Special  attention  was  therefore 
given  to  the  choice  of  table  ware,  to  the  quality  and  freshness  of 
the  table  linen,  and  to  serving  the  food  in  courses  and  so  quickly 
that  it  would  be  quite  hot  on  reaching  the  table.  The  closest 
attention  was  paid  to  securing  the  greatest  attainable  digestibility 
of  the  food  material  by  means  of  the  best  known  methods  of 
cookery.  It  seems  to  be  true  that  for  this  purpose  a  low  degree 
of  heat  applied  for  a  greater  length  of  time  is  in  general  more 
effective  than  a  high  degree  applied  for  a  shorter  time  ;  hence  the 
largest  part  of  the  cooking  has  been  done  with  apparatus 
designed  according  to  this  idea.  Coal,  gas,  steam  and  kerosene 
were  all  used  as  fuel,  each  in  the  most  efficient  form. 

It  is,  however,  true  that  even  the  best  methods  of  cookery 
will  not  always  make  an  article  of  inferior  grade  equal  to  one  of 
superior  grade ;  therefore  special  attention  was  given  to  securing 
the  best  quality  of  the  food  material  bought.  Even  after  the 
standard  of  quality  was  once  set,  constant  vigilance  was  needed 
to  maintain  it,  as  is  the  common  experience.  Excellent  cold 
storage  facilities  aided  greatly  in  the  possibilities  of  economical 
buying  at  wholesale  rates. 

FINANCIAL    RESULTS. 

The  financial  results  were  very  satisfactory.  By  unremitting 
attention  to  every  detail  of  expenditure  and  administration,  the 
income  was  made  to  meet  the  entire  cost  of  the  experiment, 
although  it  had  not  been  thought  probable  that,  in  addition  to 
the  current  expenses,  the  extra  items  of  the  cost  of  the  inaugura- 


IN  STUDENT  LIFE.  9 

tion  and  the  salary  of  the  director  of  the  experiment  could  be 
met  within  so  short  a  time.  These  last  expenses  once  incurred 
will  not  be  needed  again,  and  the  sum  thus  saved  can  go  in 
future  for  greater  variety  in  food,  repairs,  replacement,  etc. 

Since  detailed  records  were  kept  of  each  item  and  of  the 
time  of  service  required  for  each  part  of  the  work,  it  has  been 
possible  to  gain  valuable  information  for  future  use. 

For  instance,  the  following  facts  were  learned  as  to  the 
apportionment  of  the  $3.50  received  per  week,  per  person: 

For  food,             -                 -                 -                 -  $1.54 

"    condiments,  tea,  coffee,       -                 -  -             .105  $1,645 

"    food  of  servants,  -  -  -  .385 

"    cooking  food        -                 -                 -  .35 

"    serving  food,                 ...  .50 
Extra  service  in  cleaning,  laundry,  and  small  expenses        .39 

For  expense  of  inauguration,                       -  -             .18       1.805 

Balance  reserve  for  depreciation  of  equipment,  .05 

$3-50 
SUMMARY    OF    SCIENTIFIC    RESULTS. 

The  scientific  results  may  be  summed  up  as  follows :  The 
family  was  well  fed,  having,  after  all  allowances  for  waste  and 
refuse,  a  ration  of  equal  food  value  to  that  furnished  to  the 
American  soldier,  if  the  relative  weights  of  the  man  and  woman 
are  taken  into  consideration.  The  proportion  of  the  several 
ingredients,  as  will  be  seen  in  the  statement  in  Table  VI,  was  also 
closely  corresponding  to  the  theoretical. 

An  additional  proof  of  the  sufficiency  of  the  food  was  the 
fact  that  nearly  all  gained  in  weight,  in  general  physical  con- 
dition, and  were  able  to  work  with  less  headache  than  usual,  in 
spite  of  the  fact  that  fundamental  principles  of  right  living  were 
occasionally  ignored,  as  is  unfortunately  too  frequently  the  case 
when  the  liberty  of  the  individual  is  unrestricted. 

Lest  it  should  be  supposed  that  the  simple  diet  necessitated 
monotony,  there  is  taken  from  the  record  books  the  menu  of 
three  consecutive  weeks  in  the  most  difficult  month  of  the  year, 
when  the  winter  diet  palls  and  the  spring  vegetables  are  yet  costly. 

In  order  to  indicate  the  liberality  of  the  diet,  there  is  given 
in  the  following  pages  a  comparison  of  the  quantity  and  cost  of 
each  class  of  food  with  that  of  the  most  economical  dietary 
known  to  us,  that  of  the  Normal  School  and  Business  Institute 
at  Valparaiso,  Indiana,  kindly  furnished  by  Mr.  O.  P.  Kinsey. 


io  FOOD  AS  A  FACTOR 

Many  other  results  of  value  from  a  scientific  point  of  view 
might  be  deduced  from  the  tables,  notably  the  large  proportion 
of  food  purchased  which  never  reaches  the  table,  and  the  large 
proportion  of  that  so  prepared  which  is  not  eaten. 

This  is  due  in  part  to  the  method  in  vogue  in  the  market  of 
selling  without  trimming,  so  that  each  household  has  much  gar- 
bage, and  in  part  to  careless  ways  of  providing,  and  in  part  to 
the  fact  that  service  costs  more  than  food,  and  that  it  is  cheaper 
to  lose  one  third  of  a  bushel  of  potatoes  by  paring  than  to  pay  for 
careful  peeling. 

COOPERATION  OF  HOUSEHOLD. 

As  to  the  readiness  with  which  the  students  accepted  the  diet, 
there  is  less  assurance  of  complete  success.  So  many  people  are 
in  the  habit  of  finding  fault  with  whatever  food  is  provided,  and 
expect,  usually  with  good  reason,  to  have  a  choice  of  a  dozen 
dishes,  out  of  which  number  one  or  two  may  suit,  that  it  would 
be  unreasonable  to  expect  that  a  simple/nourishing  diet,  known  to 
be  of  low  cost,  would  be  entirely  pleasing  to  every  one,  especially 
in  a  household  made  up  of  people  used  to  the  most  varied  stand- 
ards of  living.  It  is  not  too  much  to  say,  however,  that  while  a 
few  of  the  college  women  failed  to  enter  into  the  experiment 
with  sympathy,  the  general  body  of  students  were  pleased,  and 
made  frequent  expressions  of  their  interest  and  approval. 

A  large  measure  of  the  success  of  the  plan  and  its  establish- 
ment on  a  firm  foundation  is  due  to  the  Heads  of  the  Houses,  Miss 
Myra  Reynolds,  Miss  Elizabeth  Wallace,  and  Miss  F.  C.  Brown. 

The  carrying  out  of  the  matter  was  entrusted  to  the  Deans, 
Mrs.  Alice  Freeman  Palmer  and  Miss  Marion  Talbot,  with  Mrs. 
Ellen  H.  Richards,  of  the  Massachusetts  Institute  of  Technology, 
as  expert  adviser,  and  Miss  Maria  Daniell  as  manager.  Their 
efforts  were  ably  seconded  in  a  technical  way  by  Miss  S.  E. 
Wentworth,  of  the  New  England  Kitchen,  Miss  Antoinette  Cary, 
Mrs.  Biggers,  Miss  Knapp,  and  Miss  Yeomans. 

The  employees,  although  laboring  under  many  difficulties 
with  new  kinds  of  apparatus,  new  methods  of  work  and  unusual 
division  of  labors,  contributed  largely  to  the  success  of  the 
experiment  by  their  willing  efforts. 


IN  STUDENT  LIFE. 


i  i 


II. 


SCIENTIFIC  RESULTS  OF  THE  INVESTIGATION. 

Table  I. — Detailed  Statement  of  the  Cost  and  Composition  of  the  Food 
Materials  Used  in  the  Kitchen  at  Kelly  Hall,  University  of  Chi- 
cago,  DURING   THE   SlX   MONTHS   FROM  OCTOBER   1   TO   APRIL  1. 

The  three  most  important  classes  of  the  nutritive  ingredients  of  foods  are  proteids, 
fats,  and  carbohydrates.  The  human  being  must  have  enough  of  proteid  or  tissue 
building  substance  to  make  up  for  the  wear  and  tear  of  the  body,  and  since  many  have 
not  reached  the  period  of  full  development,  students  must  also  be  furnished  with 
enough  to  allow  also  for  growth.  In  the  second  place,  there  must  be  a  supply  of  the  en- 
ergy and  heat  producing  ingredients  of  food,  viz.,  the  proteids,  fats  and  the  carbohydrates. 
The  right  proportion  of  fat  must  be  introduced  in  a  palatable  and  digestible  form, 
since  there  are  indications  that  its  general  use  in  this  country  may  in  part  account  for 
the  excess  of  energy  of  the  American  over  his  continental  neighbors.  It  is  becoming 
increasingly  probable  that  fat  in  the  daily  diet  is  one  of  the  most  necessary  ingredients 
for  brain  workers,  partly  for  the  reason  above  stated,  that  it  is  a  storehouse  of  energy, 
but  also  in  that  it  can  produce  energy  without  the  intervention  of  some  of  the  processes 
required  in  the  conversion  of  starch.  After  the  proteid  and  fat  elements  of  the  food 
are  supplied,  there  remain  the  starch,  sugars,  etc.,  the  so-called  carbohydrates,  which 
furnish  the  rest  of  the  heat  and  energy  needed  by  the  body. 

The  following  table  gives  therefore  not  only  the  quantities  and  prices,  but  also  the 
nutrients  in  the  food  material  purchased  and  sent  to  the  Kitchen. 


Total  lbs. 

Cost. 

Per  cent, 
waste. 

Proteid, 
net. 

Fat,  net. 

3887 

$426  97 

31.7 

332 

584 

429 

55  95 

34 

75 

34 

162 

14  75 

46 

12 

210 

27  45 

52 

25 

473 

35  71 

59 

118 

738 

55  32 

164 

125 

3553 

106  79 

50 

296 

70 

298 

22  98 

52 

24 

510 

26  27 

89 

41 

10260 

$772  19 

1165 

1033 

Carbohy- 
drate, net. 


Beef: 

Rib  roast 
Tongue  . 
Canned  . 
Dried . . . 
Shoulder 
Corned  . 
Shin .... 
Round  . . 
Chuck  .  . 


12 


FOOD  AS  A  FACTOR 


Mutton : 

Whole 

Quarters  . . . 
Veal: 

Fore-quarter 

Solid  roasts . 

Chicken 

Turkey 

Fresh  Pork  . . . 

Sausage 

Liebig  Extract 
Gelatine 


Total  lbs. 


3314) 
981$ 

366 
1445 
1696 
783 
262 
252 

11 


9110 


Cost. 


$247  08 

20  62 
165  12 
189  53 

58  89 
22  67 
18  43 

12  45 


$734  79 


Per  cent, 
waste, 


27.6 
10 

33.3 


Proteid, 
net. 


336 
124 

33 
192 
192 
89 
32 
23 

6 


1027 


Fat,  net. 


360 

133 

7 
44 
72 
33 
23 
101 


773 


Carbohy- 
drate, net. 


Total  lbs. 

Cost. 

Per  cent, 
waste. 

Proteid, 
net. 

Fat,  net. 

Carbohy- 
drate, net. 

534 
157 
123 
684 
120 
180 
24 
236 
222 

$65  29 

22  06 

6  78 
81  21 
16  50 

7  20 
4  60 

23  70 
21  87 

30 

90 

15 
24 
70 

7 
35 

6 
53 
67 

112 

110 

6 

21 

.2 
26 
.2 
5.2 
173 

Liver  

Salmon  (canned) 

Salt  fish 

Milk  

2277 

28776 

2132 

355 

2852 

96 

936 

88 

150 

3228 

50 

248 

168 

$249  21 

$647  46 

617  83 

69  86 

249  96 

13  89 

162  95 

29  25 

3  75 

176  09 

7  00 

15  24 

22  25 

367 

1007.2 
43 

453.6 

1063.7 

1770 

309.5 

342.3 

30 

112.3 
88 
79.5 

1351.5 

Butter 

10.6 

Butterine 

85.6 
29 
117 

85.6 

Cheese 

Eggs 

Olive  oil 

Nuts 

24 

Sugar 

|  3259.8 
171.1 

Molasses 

Maple  syrup 

119.3 

39179 

$2015  53 

1305.8 

3795.3 

4997.9 

IN  STUDENT  LIFE. 


13 


Total  lbs. 

Cost. 

Per  cent, 
waste. 

Proteid, 
net. 

Fat,  net. 

Carbohy- 
drate, net. 

Flour : 

White 

1030 
1890 

2052 

6496 

670 

700 

982 

140 

224 

125 

60 

20 

100 

280 

$21  35 
52  40 

93  08 
315  48 
31  04 
21  20 
20  35 
15  75 
14  56 
13  39 

2  70 
85 

2  80 
10  67 

t: 

113 
227 

702 

98 
93.2 

9.8 

16.6 

10.6 

.7 

2.1 
23 
67.2 

13.4 

37.8 

50 

49 

39.3 
.7 
.9 
.4 

".5 

2 
4.2 

731 

Whole  wheat 

1204 

Bread  : 

White 

Rolls 

5716 

445 

668 

79 

Rice 

177 

94 

50 

13 

Peas 

53 

Beans  

144 

14779 

$615  62 

1363.3 

198.2 

9374 

Potatoes 

"         sweet  .... 

Squash 

Celery 

Onions   

Beets 

Carrots 

Parsnips 

Turnips 

Lettuce 

Cabbage 

Tomatoes  (canned) 
Corn  (canned) 
Peas 


Total  lbs. 


14142 

2034 

280 

220 

186 

670 

75 

350 

825 

250 

830 

1113 

324 

100 


21399 


Cost. 


Per  cent, 
waste. 


$173  86 
44  85 

7  90 
20  15 

2  65 

4  90 
1  53 

3  65 

8  82 

5  35 
14  55 
38  45 
22  20 
16  20 


$365  06 


30 

10 
10 
10 
10 
10 
10 
10 
10 
10 
10 


Proteid, 
net. 


180.0 

27.5 

3.5 

1.7 

2.8 

7.9 

0.6 

5.0 

7.4 

3.1 

14.5 

11.1 

10.0 

6.0 


281.1 


Fat,  net. 


20.0 
7.3 
0.3 
0.6 


8.4 
1.3 
0.6 
1.4 
0.6 
3.7 
2.2 
4.3 
0.5 


51.2 


Carbohy- 
drate, net. 


1910.0 
475.0 
20.2 
12.6 
18.4 
53.7 

5.4 
25.8 
59.4 

5.0 
48.5 
41.2 
76.8 
12.0 


2764.0 


14 


FOOD  AS  A  FACTOR 


Total  lbs. 

Cost. 

Per  cent, 
waste. 

Proteid, 
net. 

Fat,  net. 

Carbohy- 
drate, net. 

Dried  fruits : 

331 

337 

35 

70 

128 

208 

130 

740 

24 

60 

60 

20 

$42  83 

31  24 

3  98 

3  95 

13  34 

14  85 
10  00 
51  80 

3  20 
6  60 
3  00 
2  40 

4.6 

7.7 
0.8 
1.4 
5.1 
5.0 
1.3 
7.1 
0.5 
0.6 
0.6 
0.4 

i.a 

165.5 

Prunes 

219.0 
22.0 

Dates 

35.0 

Figs 

64.0 

129.0 

65.0 

355.0 

Orange  marmalade 

16.8 
24.0 

31.8 

12.0 

2143 

$187  19 

35.1 

1.3 

1139.1 

Total  lbs. 

Cost. 

Per  cent, 
waste. 

Proteid, 
net. 

Fat,  net. 

Carbohy- 
drate, net. 

Apples. . . .  _       

3648 

2260 

3283 

1900 

263 

100 

90 

70 

144 

144 

180 

$106  10 

51  09. 

50  14 

59  00 

2  50 

2  50 

3  20 

5  25 
12  80 
15  60 

6  85 

14.6 
13.4 
26.3 
45.6 
2.1 

'  5.7 

551.7 

Grapes 

382.2 

Oranges 

20 
50 

299.0 

Bananas 

Lemons 

187.2 
30.5 

Melons 

Plums 

1.0 

39.0 

Peaches 

"       (canned)  

Pineapple  (canned) 

Cranberries 

3.0 
1.0 

72.0 
14.4 

Cakes  and  biscuit 

Ice  cream 

12082 

202 
40 

148 

$315  03 

$28  56 
10  00 

61  82 

107.0 

14.1 
1.0 

22.7 

5.7 

18.0 
2.0 

34.2 

1536.0 

51.5 
16.0 

Cocoa ) 

Chocolate ) 

73.8 

390 

$100  38 

37.8 

54.2 

141.3 

IN  STUDENT  LIFE. 


15 


Table  II. —  Summary  of  Food  Materials,  Cost,  and  Composition. 


Total  lbs. 

Cost. 

Per  cent, 
waste. 

Proteid, 
net 

Fat,  net. 

Carbohy- 
drate, net. 

Beef 

10260 

9110 

2277 

39179 

14779 

21399 

12082 

2143 

390 

$772  19 
734  79 
249  21 

2015  53 
615  62 
365  06 
315  03 
187  19 
100  38 

30 
20 

7 

"22"" 
12.5 

1165. 

1027. 
367. 
1305.8 
1363.3 
281.1 
107. 
35.1 
37.8 

1033. 

774. 

453.6 

3795.3 

198.2 

51.2 

5.7 

1.3 

54.2 

Other  fresh  meats 

Ham,  etc 

Milk,  butter,  eggs,  sugar,  etc. 
Grains 

4997.9 
9374.0 

Potatoes  and  vegetables . . . 

2764.0 
1536.0 

Dried    "    

1139.1 

Cakes,  etc 

141.3 

Coffee,  tea 

119232 

$5355  00 
147  17 

498  25 

5689.1 

5365.5 

19952.3 

Sundries     and    unclassified 
groceries 

$6000  42 

These  figures  divided  by  the  number  of  persons  and  days  give  per  person  per  day: 


Lbs. 

Cost. 

Proteid, 
grams. 

Fat, 
grams. 

Carbohy- 
drate, 
grams. 

Calories. 

5 

$0  25 

126 
108 

131 
102 

402 
381 

3383 

Nutrients    remaining    after 
deducting  actual  wastes. 

2953 

i6 


FOOD  AS  A  FACTOR 


Table  III. — Tabular  Statement  of   Bills  of   Fare  of  Three  Consecutive 
weeks,  with  Costs  and  Quantities. 

Table  III.  gives  bills  of  fare  for  a  period  of  three  consecutive  weeks.  These  are 
presented  with  a  view  to  showing  the  variety  secured  and  the  daily  apportionment  of 
expense.  The  proposed  limit  of  expenditure  was  fixed  at  $29. 00  per  day,  or  $0,223  per 
day  per  person  for  130  persons  fed.  Any  sum  spent  in  excess  of  this  on  one  day  was 
necessarily  offset  by  the  choice  of  some  less  expensive  articles  of  food  on  a  following 
day.  After  some  careful  study  it  was  learned  that  nearly  the  same  amount  of  certain 
articles  (constants)  was  used  daily.  Their  value  (13.51)  deducted  from  the  day's 
appropriation  of  $29.00  gave  the  sum  to  be  spent  on  variables. 

It  will  be  noted  that  the  season  when  these  bills  of  fare  were  given  is  one  when 
it  is  difficult  to  secure  much  variety.  With  the  advance  of  spring  many  articles  can  be 
procured  which  add  to  the  variety  and  relish. 

The  following  abbreviations  are  used : 
K— Kelly  Hall. 
B— Beecher  Hall. 
F — Nancy  Foster  Hall. 

Ciphers  indicate  that  the  cost  of  the  article  was  charged  on  the  account  of  a  pre- 
vious day. 


Constants  furnished  daily : 

15  lbs.  Butter $3  50 

Coffee,  Cocoa,  Tea 1  50 

15  lbs.  Sugar 75 

12.5  lbs.  Flour 25 

24  gals.  Milk 4  32 

1.6     "     Cream 1  14 

25  loaves    home  -  made 
Bread 1  25 

10  doz.  Rolls 80 

$13  51 

Thursday,  March  1. 
Constants $13  51 

Breakfast : 

.5  box  Grape  fruit $1  27 

5  lbs.  Farinose 22 

12   "     Codfish,  creamed,     1  10 
57   "    Potatoes,  baked.         57 

3  16 

Luncheon : 

4  lbs.  Ham, cold." $0  44 

4   "    Sausage 27 

14   "    Corned  Beef....     1  40 

16  "    Potatoes,creamed         16 
12  "    Peaches 1  26 

6  "    Sugar 30 

3  83 


Dinner : 

60  lbs.  Beef   shank  for 

soup $1  94 

61  lbs.  Lamb,  boiled. . .  5  11 
50   "    Potatoes,  mashed,         50 

10  cans  Corn 90 

Caper  Sauce 20 

Lettuce  Salad 75 

Delicate  Pudding 64 

10  04 

Total  for  the  day $30  54 

Friday,  March  2. 

Constants $13  51 

Breakfast : 

Prune  Sauce $0  00 

Apple  Sauce 24 

6  lbs.  Rolled  Wheat  ...         18 

Hash  on  Toast 00 

35  lbs.  Potatoes,  baked .         35 

$0  77 

Luncheon : 

24  lbs.  Tongue,  cold  ...  $2  76 
44  "  Potatoes,escal'p'd  44 
Parsnips,  fried  (K.)....  00 

Pickled  Beets 00 

6  lbs.  Peaches  for  sauce,        00 

3  20 


IN  STUDENT  LIFE. 


n 


Dinner: 

4  cans  Okra  for  Gumbo 

Soup $0  64 

3  cans  Tomatoes,  Gumbo 

Soup 30 

62  lbs.  Beefsteak 8  68 

51   "     Potatoes,  mashed  51 

4   "    Hominy,    boiled,  08 

Parsley 05 

Lettuce  Salad 75 

Chocolate  Blanc-mange,  1  22 


12  23 


Total  for  the  day $29  71 

Saturday,  March  3. 

Constants $13  51 

Breakfast : 

.8  box  Oranges $1  88 

4.5  lbs.  Rolled  Wheat..  18 
10  "  Beef,  frizzled...  1  12 
37    "     Potatoes,  baked,        37 

3  55 

Luncheon : 

25  lbs.  Hamburg  Steak,  $2  00 

2  doz.  Eggs 40 

Potatoes,  fried 00 

1  gal.  Pickles 55 

12  lbs.  Prunes  for  sauce,  78 

6   "     Sugar 30 

4  03 

Dinner: 

60  lbs.  Beef   shank   for 

soup $1  80 

60  lbs.  Beef  chuck  roast,     3  00 

50   "    Potatoes 50 

21    "     Turnips 21 

3.5  heads   Cabbage    for 

salad 10 

Dressing 17 

9  lbs.  Figs 99 

9   "    Dates 49 

6  26 

Total  for  the  day $27  35 

Sunday,  March  4. 

Constants $13  51 

Breakfast : 

12.5  doz.  Oranges $1  88 

4.5  lbs.  Rolled  Oats ....  13 
6  qts.  Beans,  to  be  baked         55 

4  lbs.  Pork 35 

Fish  balls 60 

12  loaves  Boston  Brown 

Bread   77 

1  gal.  Pickles 55 

4  69 


Dinner : 
60  lbs.  Beef   shank   for 

soup $1  85 

35  lbs.  Beef,  roast 6  60 

25  "  Turkey,  roast...  2  88 
25  "  Potatoes,  mashed  25 
10   "    Parsnips 14 

4  cans  Peas 55 

3  qts.  Olives 85 

Frozen  Pudding 171 

14  83 

Supper : 

Cold  meat $0  00 

8  lbs.  Peaches  for  sauce,         12 

8  lbs.  Sugar 40 

2  boxes  Wafers 46 

Crackers 32 

1  30 

Total  for  the  day $34  33 

Monday,  March  5. 

Constants $13  51 

Breakfast : 

12.5  doz.  Oranges $1  88 

5  lbs.  Farinose 22 

36  "    Ham 4  05 

40   "     Potatoes,   baked,         40 

6  55 

Luncheon  : 

Cold  meat $0  00 

Fried  Potato  balls 00 

Peach  sauce 00 

Apple  sauce 24 

0  24 

Dinner : 

Beef  soup $0  00 

Beef,  roast  (K.) 00 

14  lbs.  Lamb  Chops  (B. 

and  F.) 1  19 

39  lbs.  Potatoes 39 

Beets 25 

Cabbage 20 

Dressing 17 

Prune  Pudding 47 

2  67 

Reception  and  supper,  Beecher: 

Salmon $0  64 

Mayonaise 53 

Cold  Ham 00 

Celery 45 

5  lbs.  Tea 30 

9  boxes  Wafers 2  39 

2  doz.  Oranges 30 

1.5  doz.  Lemons 18 

.5  bunch  Bananas 75 

5  54 

Total  for  the  day $28  51 


i8 


FOOD  AS  A  FACTOR 


Tuesday,  March  6. 

Constants $13  51 

Breakfast : 

12  lbs.  Prunes,  for  sauce,  $1  08 

5   "    Farinose 22 

12  doz.  Eggs,  dropped .  2  40 
38  lbs.  Potatoes 38 

4  08 

Luncheon : 

Biscuit  stew $0  05 

Parsnips,  fried 00 

Peach  sauce 00 

Apple     "      (K.) 16 

0  21 

Dinner: 

14  lbs.  Potatoes  for  soup  $0  14 
10  "  Turkey,  roast...  1  20 
61  "  Chicken,  broiled,  6  71 
50   "     Potatoes,  mashed         50 

3   "    Rice  to  be  boiled         18 

Pickled  Beets 00 

12  lbs.  Dates 66 

1   "    Ginger 30 

12   "    Figs 1  32 

11  01 

Total  for  the  day $28  18 

Wednesday,  March  7. 

Constants $13  51 

Breakfast : 

4.5  lbs.  Rolled  Wheat. .  $0  18 
Meat,  creamed  (F.  &  B.),  00 
3  cans  Salmon,  creamed 

(K.) 45 

36  lbs.  Baked  Potatoes.  36 
Apple  sauce 42 

0  96 

Luncheon : 

Baked  Beans  (K.) $0  00 

Brown  Bread  (K.) 00 

Hash  (B.  and  F.) 00 

10  lbs.    Golden    Grain, 

mush 30 

Syrup 85 

1  15 

Dinner: 

2   gals.    Tomatoes,    for 

soup $0  60 

15  lbs.  Beefsteak  (K.)..  2  10 
27   "    Beef,  roast  (F.) . .  2  24 

Beef,  cold  (B.) 00 

52  lbs.  Mashed  Potatoes  52 

Kidney  Beans 40 

5  heads    Cabbage,    for 

salad 30 

Dressing 17 

Rice  Pudding 33 

9  76 

Total  for  the  day $25  38 


Thursday,  March  8. 

Constants $13  51 

Breakfast : 

8  lbs.  Apple  Sauce ....  $0  32 
4.5  "    Rolled  Wheat  . .         18 

10  "    Bacon 1  18 

Fried  Mush 00 

1  68 

Luncheon : 

Cold  Meat  (K.) $0  00 

14  cans  Salmon 2  10 

58  lbs.  Potatoes 58 

17    "     Raspberry  jam..     2  04 

4  72 

Dinner: 

60  lbs.  Beef    shank,  for 

soup $1  80 

64  lbs.  Lamb,  roast 5  44 

62   "    Potatoes,  mashed         62 

Rice 18 

2  gals.  Tomatoes 60 

5  lbs.  Raisins 35 

1.7  lbs.  Nuts 56 

10     "     Candy 1  15 

10  70 

Total  for  the  day $30  71 

Friday,  March  g. 
Constants $13  51 

Breakfast : 

15.5  doz.  Oranges $1  88 

4.5  lbs.  Rolled  Wheat.  18 
25  "  Sausage  (beef),  1  63 
34      "    Baked  Potatoes        34 

Luncheon :  *  Oo 

Cold  Ham  (K.) $0  00 

"     Lamb  (B.) 00 

Meat  in  brown  sauce  (F.),  00 
14  lbs.  Potatoes,  baked.         14 

Prune  Sauce 00 

2  lbs.  Apple  Sauce 16 

Dinner :  ^0 

9  cans    Asparagus,  for 

soup $1  66 

32  lbs.  Turkey,  roast  (K.)  3  54 
Oyster  Sauce 1  10 

6  cans  Peas  (F.) 84 

40  lbs.  Corned   Beef  (B. 

and  F.) 2  40 

55  lbs.  Potatoes,  mashed,  55 
8  heads  Cabbage  (B.  and 

F.) 39 

2  pks.  Beets  (B.  and  F.)        35 

50  heads  Lettuce 50 

Dressing 17 

Lemon  Sherbet 1  67 

Wafers  69 

U  16 

Total  for  the  day $32  00 


IN  STUDENT  LIFE. 


19 


Saturday,  March  10. 
Constants $13  51 

Breakfast : 

6  lbs.  Apple  Sauce  ....   SO  48 

6   "     Farinose 28 

7.5  lbs.  Beef,  frizzled...         88 
37     "    Potatoes,  baked,         46 

Luncheon :  -1  1" 

Hash  on  Toast $0  00 

Potato  Balls 00 

Fried  Potatoes 00 

6  lbs.  Apricots  for  sauce,         81 
1.5  lbs.  Sugar 08 

4  lbs.  Apple  Sauce  ....         32 

Dinner:  X  21 

58  lbs.  Beef  shank,  for 

soup $1  74 

20  lbs.  Corned  Beef(F.)  1  20 

Turkey  with  Oysters  (K.)  0  00 

23  lbs.  Veal,  roast  (B.).  2  30 

1  can  Peas  (K.) 14 

55  lbs.  Potatoes 69 

10   "    Parsnips 15 

Pickled  Beets 00 

Tapioca,  cream 91 

7  13 

Total  for  the  day $23  95 

Sunday,  March  n. 

Constants $13  51 

Breakfast : 

0.6  box  Oranges $1  66 

5  lbs.  Rolled  Oats 22 

Fish  Balls 1  30 

Baked  Beans 63 

Brown  Bread 77 

0.5  gals.  Pickles 27 

Dinner:  4  85 

2  gals.    Tomatoes,    for 

soup $0  60 

27  lbs.  Beef,  roast   (K. 

and  F.) 3  24 

27  lbs.  Turkey,  roast  (B.)  2  97 

52   "    Potatoes,  mashed  65 

23   "    Turnips 23 

Lettuce 50 

Dressing 17 

Peach  Sherbet 2  30 

3  boxes  Wafers 69 

Supper :  11  35 

Potato  Salad $0  00 

Dressing 17 

Peach  Sauce 84 

3  boxes  Wafers 69 

8  lbs.  Sugar 40 

2  10 

Total  for  the  day $31  81 


Monday,  March  12. 

Constants $13  51 

Breakfast : 

5  lbs.  Farinose $0  22 

10  pots  Marmalade 1  40 

Sausage  (beef) 00 

6  doz.  Eggs 96 

Potato  Balls 00 

2  58 

Luncheon : 

Cold  Meat  (K.  and  B.).  $0  00 
Hashed  Turkey  (F.)  ...  00 
20  lbs.  Baked  Potatoes 

(F.) 25 

Creamed    Potatoes    (K. 

and  B.) 00 

12  lbs.  Prune  Sauce 78 

Biscuit 12 

1  15 

Dinner : 

10  cans  Corn  for  soup . .  $0  90 
30  lbs.  Lamb  Chops  ...  2  55 
39  "  Mashed  Potatoes  49 
Beans 00 

3  heads  Cabbage 21 

Dressing 17 

Delicate  Pudding 64 

4  96 

Reception  and  supper,  Kelly : 
.5  lb.  Tea $0  30 

4  cans  Salmon 60 

4  boxes  Wafers 1  15     • 

1  doz.  Lemons 25 

1.2  doz.  Oranges 25 

1  doz.  Bananas 25 

Mayonaise 53 

3  33 

Total  for  the  day $25  53 

Tuesday,  March  13. 

Constants $13  51 

Breakfast : 

Bananas $1  25 

4.5  lbs.  Rolled  Wheat..  18 
Broiled  Ham  and  Eggs 

(F.) 63 

33  lbs.  Cold  Ham 3  72 

33   "     Potatoes,  baked .         41 

6  20 

Luncheon : 

Hash $0  00 

23  lbs.  Potatoes 29 

4   "    Apple  Butter  ...         32 

0  61 


20 


FOOD  AS  A  FACTOR 


Dinner : 

Gumbo  Soup $0  58 

36  lbs.  Lamb,  roast ....  3  06 

11  "    Veal,  roast 1  10 

48   "    Potatoes 61 

Turnips 00 

Parsnips 00 

3  heads  of  Cabbage  for 

salad 21 

Dressing 17 

0.6  box  Oranges 1  68 

3  lbs.  Walnuts 24 

I  lb.  Raisins 07 

7  72 

Total  for  the  day $28  04 

Wednesday,  March  14. 

Constants $13  51 

Breakfast : 

0.5  box  Oranges $1  13 

5  lbs.  Rolled  Oats 22 

Minced  Meat  on  Toast.  22 
20  lbs.  Potatoes,  baked 

(F.) 22 

Potatoes,  fried  (K.  and 
B.) 00 

1  57 

Luncheon : 

Baked  Beans  (K.) $0  00 

10  lbs.  Irish  Stew  (F.)..         85 
9   "    Shepherd's      Pie 

(B.) 76 

Stewed  Peaches 00 

16  lbs.  Potatoes,  baked.         20 

1  81 

Dinner: 

8  lbs.  Potato  for  soup.   $0  12 

52   "    Beef,  roast 6  24 

59  "    Potatoes 74 

Corn 00 

Blanc-mange 1  00 

8  10 

Total  for  the  day $24  99 

Thursday,  March  15. 
Constants $13  51 

4.5  lbs.  Rolled  Wheat. .   $0  18 

12  pots  Marmalade 1  60 

II  lbs.  Beef,  frizzled  ...  1  30 
35   "    Potatoes 44 

3  52 

Luncheon : 

28  lbs.  Tongue,  cold  ...  $2  52 
23  "  Potatoes,  cream'd  29 
English  Loaf  Cake  ....         87 

Corn  Bread 16 

Peach  Sauce 00 

3  84 


Dinner: 

57  lbs.  Beef  shank  for 

soup $1  71 

24  lbs.  Oxtail  for  stew..  72 

53   "    Mashed  Potatoes  66 

Beets 00 

16  lbs.  Parsnips 16 

Cabbage  salad 21 

1.6  doz.  Eggs 30 

.3  box  Oranges 75 

.4  bunch  Bananas 83 


5  36 


Total  for  the  day $26  21 

Friday,  March  16. 

Constants $13  51 

Drc3.kr3.st  * 

.3  bunch  Bananas  (K.).   $0  48 
.5  box  Oranges  (B.  and 
F.) 1  08 

5  lbs.  Rolled  Oats  ....         18 

25   "    Potatoes 32 

Minced  Beef 00 

Sausages 00 

4.5  doz.  Eggs,  scrambled         90 
Potato  balls  (F.) 00 

2  94 

Luncheon : 

51  lbs.   Irish    stew    (K. 

and  B.) 4  33 

6  cans  Salmon,  cream'd         90 
38  lbs.  Potatoes,  baked.         48 

4  "    Apple  Butter  ...         32 

6  03 

Dinner : 

2   gals.  Tomatoes    for 

soup $0  60 

11  lbs.  Beef  Steak  (K.).     1  54 
51    "     Lamb,  boiled  (B. 

and  F.) 4  33 

51  lbs.  Potatoes 64 

22   "     Turnips 22 

Cottage  Pudding 1  07 

Lemon  Sauce 24 

7  64 

Total  for  the  day $30  14 

Saturday,  March  17. 

Constants $13  51 

Breakfast : 

1  bunch  Bananas $1  25 

2.5  doz.  Oranges  (K.)  . .         30 

5  lbs.  Farinose 22 

Fried  Potatoes 00 

6  doz.  Eggs,  scrambled 
(B.andK.) 108 

Beef,  frizzled  (F.) 00 

15  lbs.  Potatoes  (F.)  ...         19 

3  04 


IN  STUDENT  IIFE. 


21 


Luncheon : 

Irish  Stew  (F.) $0  00 

Meat  in  brown  gravy  (B. 

and  K.) 00 

16  Loaf  cakes 1  28 

60  lbs.  Sweet   Potatoes, 

baked 1  00 

Fruit  Sauce 00 

iv  2  28 

Dinner: 

9  lbs.  Potatoes  for  soup  $0  12 

26   "    Turkey,  roast  (F.)     2  60 

14   "    Steak  (B.) 1  96 

41   "    Lamb,  boiled  (K.)    3  48 

50  "    Potatoes 63 

3   "    Boiled   Hominy.         06 

Tapioca     Pudding     (K. 

and  B.) 60 

Lemon  Sherbet  (F.) ....         80 
Water  Cress 25 

10  53 

Total  for  the  day $29  36 

Sunday,  March  18. 

Constants $13  51 

Breakfast : 

.6  box  Oranges $1  69 

4.5  lbs.  Rolled  Wheat..         18 

Baked  Beans 63 

Brown  Bread 77 

Fish  balls 1  30 

Dinner:  4  5? 

Beef  Soup $1  92 

52  lbs.  Turkey,  roast  (B. 

and  K.) 5  20 

25.5  lbs.  Beef,  roast  (F.)    3  18 

51  lbs.  Potatoes,  mashed         75 

16   "     Parsnips 16 

Cranberry  Jam 80 

Water  Cress 25 

Lemon  Sherbet 1  67 

2  boxes  Wafers 60 

c  14  53 

Supper : 

2.3  lbs.  Chipped  Beef  . .  $0  24 

I  can  Beef,  corned 20 

4  lbs.  Apple  Butter  ....  32 

Loaf  Cake 00 

0  76 

Total  for  the  day $33  37 

Monday,  March  ig. 

Constants $13  51 

Breakfast : 

5  lbs.  Farinose $0  22 

II  pots  Marmalade 1  54 

Cold  Meat  00 

Potato  Balls 00 

1  76 


Luncheon : 

Meat  in  brown  gravy  .  .   $0  00 
60  lbs.  Sweet  Potatoes . .     1  00 

Corn  Bread  (K.) 20 

Fruit  Sauce 1  10 

2  30 

Dinner : 

Soup,  vermicelli $0  00 

55  lbs.  Veal,  roast 5  50 

50   "     Potatoes 63 

2  cans  Tomatoes 60 

Water  Cress 25 

Rice  Pudding 30 

7  28 

Reception  and  supper,  Foster : 

Turkey  for  salad $0  00 

11  lbs.  Ham,  cold 1  21 

Mayonaise 27 

Water  Cress 00 

Celery 70 

Tapioca 05 

6  cans  Peaches 95 

1  doz.  Lemons 15 

.5  lbs.  Tea 30 

3  boxes  Crackers 69 

4  32 

Total  for  the  day $29  17 

Tuesday,  March  20. 

Constants $13  51 

Breakfast : 

.7  box  Oranges $1  69 

5  lbs.  Oatmeal 18 

8   "    Sausage 52 

Chops 75 

Potatoes,  fried 00 

3  14 

Luncheon : 

Minced  Meat $0  00 

60  lbs.  Sweet  Potatoes. .  1  00 

Corn  Bread  (F.) 45 

12  lbs.  Apricot  Sauce  . .  1  98 
.5  gal.  Pickles 27 

3  70 

Dinner : 

10  cans  Corn  for  soup .  .   $0  90 

54  lbs.  Lamb,  roast 4  59 

50   "    Potatoes 63 

3   "     Hominy 06 

3  qts.  Olives 65 

9  lbs.  Dried  Fruit 90 

.5  bunch  Bananas 65 

2  cans  Peaches 32 

8  70 

Total  for  the  day $29  05 


22 


FOOD  AS  A   FACTOR 


Wednesday,  March  ax. 

Constants $13  51 

Breakfast : 

.5  box  Oranges $1  69 

5  lbs.  Rolled  Oats  ....         18 
5   "     Sausage  (K.)  ...         33 
23   "    Beefsteak  (B.  and 

F.) 2  89 

38  lbs.  Potatoes,  baked.         47 

Potatoes,  fried 00 

4  50 

Luncheon : 

Cold  Meat $0  00 

Baked  Beans  (B.) 00 

Creamed  Potatoes 00 


Cottage  Cheese 00 

11  lbs.  Apple  Butter  ...         88 
Lemonade 1  13 

2  01 

Dinner : 

Soup $0  00 

89.5  lbs.  Chicken,  roast,  10  74 

50  lbs.  Potatoes 63 

Corn 00 

Hominy,  blanc-mange  .         12 
3  lbs.  Sugar 15 

11  64 

Total  for  the  day $31  72 

Average  for  the  21  days $29  55 


Table  IV. — One  Day's  Food,  March  17,  at  the  University  of  Chicago,  calcu- 
lated to  Determine  the  Amounts  and   Proportions  of  the  Various 
Constituents  and  their  Comparison  with  the  General  Average. 


3 

a 

PL,    O 
PL, 

a      a 

i,  0  >> 

•a 

Ph 

Lbs. 
Carbo- 
hydrate, 
net. 

50 

Stew  and  cold  meat 

21.0 
1.8 
1.5 
34.0 
11.5 
1.3 
3.5 
3.0 
2.0 

8.0 

10.5 
1.6 

.7 
1.4 
8.9 

4.0 
.18 
.2 
.3 

1.4 

90 

.2   19.1 
.4   26.0 

17.2 
11.7 

45 

Sweet  potatoes 

4 

Dried    beef 

7.5 
1.8 

12.0 
83.0 

70.0 

83.0 

4.7 

3.0 

.5 

96.5 

65.0 

11.0 

19.7 

77 
3 

Flour  and  grain 

Tapioca 

Milk 

53.9 

2.5 

9.0 

.4 

192 

6.8 
.4 
.3 

7.1 

1.6 

12.5 

13 

Cream 

15 

Butter 

15 

Sugar 

14.5 

4.0 

.8 

5.0 

6 

9 

50 

7.2 

Prunes 

Oranges,  less  20$  waste, . . . 
Bananas,  less  50$  waste, .  . . 
Esrcfs 

3.5 
1.0 

4.85 
12.5 
20.0 
19.0 
15.0 

12.0 

15.0 

5.0 

22.0 

.2 

"i'.k" 

.9 
8.2 
5.0 
2.1 

".'8*' 
6.2 
1.3 
3.1 

41 

26 

Turkey 

14 

Steak 

657.2 

48.3 
7.9 

38.68 
2.06 

119.0 
23.6 

76.0 

(Less  turkey,  lamb  and  bread 
left-over) 

581.2 

Divided  by  130 

40.4 

36.62 

95.4 

4  4 

Per  person,  nutrients 

.310 

grams. 
126.5 

.281 

grams. 

114.7 

.733 

grams. 
332.0 

2946 

Daily  average  for  the  6  mos., 
nutrients 

108. 

102. 

381. 

2953 

IN  STUDENT  LIFE. 


23 


Table  V.— Comparison  of  a  School  Dietary  with  the  University  of 
Chicago  Dietary. 

Several  significant  and  interesting  facts  are  shown  by  an  examination  of  the  follow- 
ing comparison  of  a  wholesome  and  sufficient  dietary  of  a  school  in  Indiana,  where  600 
students  were  boarded  at  $1.40  per  week,  with  that  of  the  University  of  Chicago,  where 
106  students  were  boarded  at  $3.50  per  week.  One  source  of  advantage  on  the  side  of 
the  school  is  that  a  much  larger  number  of  persons  are  fed  and  certain  expenses  are 
proportionately  reduced.  In  the  second  place,  very  little  service  beside  student  help 
is  furnished  at  the  school,  and  a  large  item  of  expense  is  thus  removed.  Another  dif- 
ference is  seen  in  the  substitution  at  the  school  of  cheaper  foods,  such  as  cereals,  veg- 
etables, syrup,  and  butterine,  for  meat,  milk,  cream,  fruits,  and  other  more  expensive 
foods,  though  the  actual  amount  of  nourishment  furnished  was  practically  the  same  in 
both  cases. 


Beef 

Other  meats 

Fish 

Flour  and  Grain 

Potatoes 

Vegetables  (other  than  potatoes) 

Beans  

Milk 

Cream 

Sugar 

Syrup 

Butter 

Butterine 

Dried  fruits 

Fresh      " 
Canned  " 

Sundries 

Tea,  coffee 

Cocoa,  chocolate 

Eggs  and  Cheese .... 
Unclassified  groceries 


Quantity  per 
Person  per  Day. 


Lbs. 
Indiana. 


.476 

!ii9 

.785 
.085 
.490 
.057 
.666 


.135 
.095 


.119 
.171 

.259 


.026 


.095 


Lbs. 
Chicago. 


.442 
.401 
.052 
.437 
.680 
.219 
.015 
1.295 
.120 
.140 
.017 
.089 
.014 
.090 

.508 

.022 
.020 
.006 
.043 
.020 


Percentage  of 

Total  Cost  of  Each 

Article. 


Per  cent. 
Indiana. 


17 


067 

125 

090 

05 

008 

073 


056 
017 


134 
057 

070 


047 


036 


Per  cent. 
Chicago. 


.128 
.141 
.022 
.103 
.036 
.024 
.002 
.108 
.041 
.029 
.006 
.103 
.011 
.031 

.052 

.013 
.025 
.013 
.029 
.083 


24 


FOOD  AS  A  FACTOR 


Table  VI. — Standard  and  Actual  Dietaries. 

The  question  arises  of  how  much  significance  are  such  computations  as  to  real 
nutrition.  In  other  words  how  much  dependence  can  be  put  upon  calculations  of 
nutritive  values.  It  can  only  be  completely  answered  by  many  experiments  of  a  char- 
acter similar  to  the  present  one,  but  the  results  of  many  investigations  in  Germany  and 
elsewhere  have  given  considerable  confidence  in  certain  standards  for  the  average 
person,  although  it  is  granted  at  the  outset  that  there  are  personal  idiosyncrasies  in 
the  human  animal  more  often  than  in  the  domestic  animal,  so  that  only  a  general 
average  dietary  can  be  assumed.  From  this,  however  wisely  it  may  be  chosen,  a  few 
individuals  will  of  necessity  vary  in  their  needs. 

To  the  zeal  of  Professor  W.  O.  Atwater,  of  Wesleyan  University  and  the  Storrs 
Agricultural  Experiment  Station,  is  due  most  of  the  work  in  the  investigation  of  foods 
and  dietaries  which  has  been  done  in  this  country.  From  his  tables  are  taken  the 
following  standard  dietaries  with  which  the  one  now  reported  is  compared : 


NUTR 

ENTS. 

>> 

6 
a 

"O  So 
B 

£ 

1 

So 
« 

ft, 

0*3  i 

O 

i 

So 

1 

B 

0 

Ph 

Standard  Dietaries. 

n     (  Woman  at  moderate  work  (German) 

92 

44 

400 

536 

2425 

•o     ]  Man                      "           "               "         

118 

56 

500 

674 

3055 

145 
119 

100 
51 

450 
531 

695 
701 

3370 

■     .  (  Man  with  moderate  exercise  (English) 

3140 

« *§  j  Active  laborer                                  "          

156 

71 

568 

795 

3630 

P-< <4"1  (  Hard-worked  laborer                     "          

185 

71 

568 

824 

3750 

»£     f  Woman  with  light  exercise  (American) 

80 

80 

300 

460 

2300 

S    J  Man          «             -                       -           

100 

100 

360 

560 

2815 

£     J  Man  at  moderate  work                 "           

125 

125 

•450 

700 

3520 

<|     (^  Man  at  Hard  work                        "           

150 

150 

500 

800 

4060 

Actual  Dietaries. 

Sewing-girl  (London)  bare  subsistence 

53 

100 

152 

133 

120 

33 

100 

225 

163 
161 

316 
240 

625 

508 
454 

402 
440 

1002 

804 
735 

1820 

2324 

Average  of  wage-workers  in  Mass.  and  Conn.,  food  pur- 
chased   

5275 

Average  of  professional  men  and  students,  food   pur- 
chased   

4140 

U.  S.  army  ration 

3850 

Women    Students     University    of     Chicago,    average 
weight  120  pounds  

126 

164 

131 
170 

402 
521 

659 

855 

3383 

Equivalent  calculated  for  156  pounds  weight 

4398 

IN  STUDENT  LIFE. 


25 


Table  VII. — University  of  Chicago  Dietary. 

In  order  to  establish  a  factor  for  future  calculations,  an  estimate  of  actual  waste 
was  made,  which,  although  far  from  being  as  exact  as  is  desirable,  is  a  distinct  contri- 
bution to  our  knowledge.  It  shows  that  ten  per  cent.,  the  usual  estimate,  is  the  mini- 
mum amount  which  must  be  deducted  from  the  usual  dietaries,  while  the  actual  amount 
is  frequently  much  larger. 

The  per  cent,  of  indigestibility  would  be  in  most  cases  somewhat  greater  than  in 
the  present  one,  since  in  this  case  great  pains  was  taken  to  secure  the  highest  limit 
of  digestibility  as  well  as  the  lowest  limit  of  waste. 


» 
Nutrients. 

POTENTIAI 

Energy. 

I 

V 

1 

i 
m 

i 

>>!/)"  1/5 

111 
O 

§ 

So 

Calories  used 
by  persons 
weighing 
120  lbs. 

Equivalent 
calories  for 
156  lbs. 

126 
113 
108 

131 
118 
102 

402 
362 
381 

659 
593 
591 

3370 
3045 
2953 

4398 

Less  10$  waste 

3958 

3838 

26  FOOD  AS  A  FACTOR 

III. 

BIBLIOGRAPHY  OF  SOME  RECENT  PUBLICATIONS 

Abel,  Mary  H.,  Practical  Sanitary  and  Economic  Cooking,  Rochester,  N.  Y.,  1890. 

Atkinson  E.,  The  Science  of  Nutrition.     Damrell  &  Upham,  Boston,  2d  ed.,  1892. 

Atwater,  W.  O.,  Reports  of  Connecticut  Agricultural  Experiment  Station. 

Brigham  A.,  Influence  of    Mental  Cultivation  in   Producing  Dyspepsia.    3rd  ed. 
New  York,  1891. 

Burnet,  R.  W.,  Foods  and  Dietaries ;  A  Manual  of  Clinical  Dietetics.     London, 
1890. 

Church,  A.  H.,  Food :  Some  Account  of  its  Sources  and  Uses.     London.     Latest 
edition. 

Cyr,  J.,  Traite*  de  l'Alimentation  dans  ses  Rapports  avec  la  Physiologie  et  la  Thera- 
peutique.     Paris. 

Davis,  C.  W.,  A  Compendium  of  the  World's  Food  Production  and  Consumption. 
Goddard,  Kansas,  1891.  t  . 

Ebstein,  W.,  Ueber  eiweissreiches  Mehl  und  Brot  als  Mittel  zur  Aufbesserung  der 
Volksernahrung.     Wiesbaden,  1892. 

Fothergill,  J.  M.,  The  Food  We  Eat ;  Why  We  Eat  it  and  Whence  it  Comes.     Lon- 
don, 1892. 

Goodfellow,  John,  The   Dietetic  Value  of  Bread.     New  York :  Macmillan  &  Co., 
1892. 

Greenleaf,  R.  W.,  M.D.,  The  Diet  of  Harvard  Students.      Harvard  Graduates 
Magazine,  1894. 

Health  Exhibition  Literature.     London,  1884. 

Holloway,  L.  C,  The  Buddhist  Diet  Book.     New  York,  1886. 

Kingsford,  A.,  The  Perfect  way  in  Diet.     London,  188 1. 

Koenig,  F.  J.,  Chemie  der  menschlichen  Nahrungs-  und  Genussmittel  mit  einer 
Einleitung  ueber  die  Ernahrungslehre.     3te  Aufl.     Berlin,  1889. 

Mills,  C.  K.,  Mental  Overwork  and  Premature  Disease  among  Public  and  Profes- 
sional Men.     Washington,  1885. 

Munk,  L,  Einzelernahrung  und  Massernahrung.     Jena,  1893. 

Minert,  C.  A.,  Wie  nahrt  man  sich  gut  und  billig  ?     Mainz. 

Munk  Uffelmann,  Die  Ernahrung  des  Gesunden  und  Kranken  Menschen.     Wien 
und  Leipzig,  1887. 

Reports  of  the  American  Public  Health  Association. 

Richardson,  B.  W.,  On  Health  and  Occupation.     London,  1879. 

Rumford,  Count,  Works,  Volume  IV.    American  Academy,  Boston. 

See,  G.,  Du  regime  alimentaire.     Traitement  hygienique  des  malades.      Paris, 
1887. 

Thompson,  Sir  H.,  Diet  in  Relation  to  Age  and  Activity.     Boston,  1888. 
"  "     "     Food  and  Feeding.     London,  1880. 

Voit,   C.   von,   Physiologie   des  allgemeinen   Stoffwechsels  und    der  Ernahrung. 
Leipzig,  1881. 

Wilder,  B.  G.,  Health  Notes  for  Students.     2d  ed.     New  York,  1890. 

Williams,  W.  M.,  The  Chemistry  of  Cooking.     New  York,  1885. 

Wolff,  M.  P.,  Food  for  the  Million.     London,  1884. 

Woltering,  Diatetisches  Handbuch  fur  praktische  Arzte.     Berlin,  1892. 

Yeo,  I.  B.,  Food  in  Health  and  Disease.     London,  1889. 


\  B  R  A 


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